Start this recipe by preparing the egg pasta pappardalle in advance. Leave the fresh pasta in a tray while you prepare the sauce. To make the mushroom sauce heat the oil in a large deep pan and gently sauté together the garlic and onion for 4 minutes or until the onion is soft. Add the mixed sliced mushrooms and cook for just 2 minutes. Add the stockpot, water, cream and brandy to the pan and mix well so that the stockpot will dissolve. Season well with salt and pepper and leave the sauce to reduce for a few minutes, adding in a little water if the sauce becomes too dry. Meanwhile, boil a pan of salted water and cook the fresh egg pasta pappardalle for just a few minutes, leaving the pasta al dente`. Quickly drain the cooked pasta and add to the pan with the reduced mushroom sauce. Stir in the chopped walnuts and mix well. Serve the pasta immediately into large pasta bowls. Garnish with a sprig of rosemary, chopped walnuts and chopped parsley.

Suggested accompanying wine: DELICATA Grand Vin de Hauteville Viognier D.O.K. Malta